Herb Crusted Prime Rib Roast
Elevate your holiday table or special occasion dinner with this show-stopping Herb Crusted Prime Rib Roast. This succulent, bone-in prime rib is perfectly seasoned with a fragrant blend of fresh rosemary, thyme, parsley, and garlic, creating a crisp, flavorful herb crust that locks in the meat's natural juices. A luscious blend of olive oil, Dijon mustard, and butter infuses every bite with richness, while a perfectly slow-roasted technique ensures tender, melt-in-your-mouth perfection. With just 20 minutes of prep time and a bit of oven magic, this impressive roast will wow your guests with its aroma, presentation, and taste. Pair it with your favorite sides, and savor a truly unforgettable centerpiece for your feast.
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Recipe Information
Ingredients
- 5 lbs Prime rib roast (bone-in)
- 2 tbsp Fresh rosemary
- 2 tbsp Fresh thyme
- 2 tbsp Fresh parsley
- 6 cloves Garlic cloves, minced
- 2 tbsp Kosher salt
- 1 tbsp Freshly ground black pepper
- 3 tbsp Olive oil
- 2 tbsp Dijon mustard
- 4 tbsp Unsalted butter, softened
Instructions
Preheat your oven to 450°F (232°C) and allow the prime rib roast to come to room temperature for about 1 hour prior to cooking.
In a small bowl, combine the fresh rosemary, fresh thyme, fresh parsley, minced garlic, kosher salt, and freshly ground black pepper. Mix well to create your herb rub.
In another bowl, whisk together the olive oil, Dijon mustard, and softened butter until smooth.
Pat the prime rib roast dry with paper towels. Gently score the fat cap with a knife in a crisscross pattern, being careful not to cut into the meat.
Rub the olive oil, mustard, and butter mixture evenly over the entire surface of the roast.
Sprinkle the prepared herb rub generously over the roast, pressing it gently to adhere to the surface.
Place the roast on a rack inside a roasting pan, bone side down. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
Roast at 450°F (232°C) for 20 minutes, then reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 2 to 2.5 hours, or until the thermometer reads 120°F (49°C) for medium-rare doneness.
Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute.
Carve the prime rib roast into thick slices and serve immediately. Pair with your favorite accompaniments for a complete meal.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 41.7 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
